Housekeeping

The Room Status report from RDP includes a list of all rooms on property and the current occupancy of
each room. This report is useful for not only the front desk or management, but the maintenance or
housekeeping staff.

What is a room status board?

Room Status All Rooms. The Room Status report from RDP includes a list of all rooms on property
and the current occupancy of each room. This report is useful for not only the front desk or
management, but the maintenance or housekeeping staff.
What means room status?
Room Status: The up-to-date (actual) condition (occupied, vacant, dirty, and so on) of the hotel's
individual guest rooms.
What are the types of guest?
The different types of guests that may visit a hotel are:
a) Tourists. They travel for sightseeing, recreation, visiting and non-business activities.
b) Families. They usually travel on weekends and they want a short break from their everyday
routine.
c) The elderly
d) Business travelers
e) Delegates

Room Status Terminology / Definitions for hotels

During the guest stay, the housekeeping status of the guest room changes several times. The various
terms defined are typical of the room status terminology of the lodging industry. Not every room
status will occur for each and every guest during their stay at the hotel. Changes in this status should
be promptly communicated to the front office in order to maximize room sales and revenue.
Maintaining timely housekeeping status requires close coordination and cooperation between the
front desk and the housekeeping department for the Non- Automated / Semi-Automated hotels.

OCC - Occupied: A guest is currently occupied in the room

Stay over: The guest is not expected to check out today and will remain at least one more night.
On-Change: The guest has departed, but the room has not yet been cleaned and ready for sale.
DND - Do Not Disturb: The guest has requested not to be disturbed cleaning in progress: Room
attendant is currently cleaning this room.
Sleep-out: A guest is registered to the room, but the bed has not been used.
On-Queue: Guest has arrived at the hotel, but the room assigned is not yet ready. In such cases, the
room is put on Queue status in-order for the housekeeping staff to prioritise such rooms first.
Skipper: The guest has left the hotel without making arrangements to settle his or her account.
Vacant and ready: The room has been cleaned and inspected and is ready for an arriving guest.
Out of Order (OOO): Rooms kept under out of order are not sellable and these rooms are deducted
from the hotel's inventory. A room may be out-of-order for a variety of reasons, including the need for
maintenance, refurbishing and extensive cleaning etc.
Out of Service (OOS): Rooms kept under out of service are not deducted from the hotel inventory.
This is a temporary blocking and reasons may be bulb fuse, TV remote not working, Kettle not
working etc. These rooms are not assigned to the guest once these small maintenance issues are
fixed.
LO - Lockout: The room has been locked so that the guest cannot re-enter until he or she is cleared
by a hotel official.
DNCO - Did not check out: The guest made arrangements to settle his or her bills (and thus not a
skipper), but has left without informing the front desk.
DO - Due Out: The room is expected to become vacant after the following guest checks out.
CO - Check-Out: The guest has settled his or her account, returned the room keys and left the hotel.
LC - Late Checkout: The guest has requested and is being allowed to check out later than the
normal/standard departure time of the hotel.
EC - Early Check-in: Guest has requested for an Early Checking and is being allowed to check-in
earlier than the normal/standard check-in time of the hotel.
VC - Vacant and Clean - Room is Vacant and Cleaned by the housekeeper.
VD - Vacant and Dirty - Room is Vacant and Dirty.
VR - Vacant and Ready - Room is Vacant and Ready for Check-in
OR - Occupied and Ready
OC - Occupied and Clean - Room is Occupied and Cleaned by the Housekeeping.
OD - Occupied and Dirty - Room is Occupied and yet to be cleaned by the housekeeping.
V/C or O/V - Status Unclear - (Either the room is Vacant and Clean or Occupied or Vacant) need to
be verified by the Housekeeping staff.
VCI - Vacant, Cleaned and Inspected - Room is Vacant, Cleaned and Inspected by the
Housekeeping Supervisor.
H/L - Heavy Luggage - Guest has Heavy or more luggage than usual.
L/L - Light Luggage - Guest has light or very less luggage.
N/L - No Luggage - Guest has no luggage also know as Scanty Baggage.
DL - Double Lock - Guest has put a double lock in the room.
SR - Service Refused - Guest refused to clean the room.
V - Vacant
MUR - Make-Up Room
Double Lock: The guest room door is locked from inside and outside two times so that no one can
enter.
Lockout: The room has been locked so that the guest cannot re-enter until a hotel official clears him
or her.
DNCO (Did Not Check Out): The guest made arrangements to settle his or her account (and thus is
not a skipper), but has left without informing the front office.
Due out: The room is expected to become vacant after the following day’s checkout time.
Do Not Paid: The guest is going to check out from the hotel today.
Checkout: The guest has settled his or her account, returned the room keys, and left the hotel.
Late Check-out: The guest has requested and is being allowed to check out later than the hotel’s
standard check-out time.

Room Discrepancies occur when there is a conflict between the Front Desk and Housekeeping
occupancy status of a room. There are two types of Room Discrepancies, Sleep and Skip: Sleep
Discrepant - This occurs when the Front Desk room status shows a room as Vacant, but the
Housekeeping room status is marked as Occupied.

Importance of room status report

An essential component of any property management system is a housekeeping report. Providing
details on room status, room notes, and current guests, this report is crucial for communicating
housekeeping information at a property with numerous rooms and employees

Key Features of Lean Manufacturing

The 5S Program defines the steps that are used to make all work spaces efficient and productive,
help people share work stations, reduce time looking for needed tools and improve the work
environment.
Sort: Straighten up; sort out unneeded items
Set in order: Have a place for everything
Shine: Keep the area clean
Standardize: Create rules and standard operating procedures
Sustain: Maintain the system and continue to improve it

Phases of 5S
There are 5 primary phases of 5S: sorting, straightening, systematic cleaning, standardizing, and
sustaining. Additionally, there is an additional phase, safety that is sometimes included.

Sorting (Seiri): Differentiate between the necessary and unnecessary and discard the unnecessary.
Eliminate all unnecessary tools, parts, instructions: work-in-process; unnecessary tools; unused
machinery; defective products; papers and documents. Go through all tools, materials, etc., in the
plant and work area. Keep only essential items. Everything else is stored or discarded.

Setting in Order (Seiton): There should be a place for everything and everything should be in its
place. The place for each item should be clearly labeled or demarcated. Items should be arranged in
a manner that promotes efficient work flow. Workers should not have to repetitively bend to access
materials. Each tool, part, supply, piece of equipment, etc. should be kept close to where it will be
used (i.e. straighten the flow path). Seiton is one of the features that distinguishes 5S from
"standardized cleanup".

Shining or Sweeping or Cleanliness / Systematic Cleaning (Seiso): Keep the workplace tidy and
organized. At the end of each shift, clean the work area and be sure everything is restored to its
place. This makes it easy to know what goes where and ensures that everything is where it belongs.
A key point is that maintaining cleanliness should be part of the daily work – not an occasional activity
initiated when things get too messy.

Standardizing (Seiketsu): Work practices should be consistent and standardized. Everyone should
know exactly what his or her responsibilities are for adhering to the first 3 S's.

Sustaining the discipline (Shitsuke): Maintain and review standards. Once the previous 4 S's have
been established, they become the new way to operate. Maintain focus on this new way and do not
allow a gradual decline back to the old ways. While thinking about the new way, also be thinking
about yet better ways. When an issue arises such as a suggested improvement, a new way of
working, a new tool or a new output requirement, review the first 4 S's and make changes as
appropriate.